Vegetarian Rice Casserole

Walking Through the Bible in One Year –
Bringing the Story to Life
Week 4 reading plan per day:
Monday (Exodus 13-15) Tuesday (Ex. 16-18)
Wednesday (Ex. 19-21) Thursday (Exodus 22-24)
Friday (Ex. 25-27) Saturday (Ex. 28-29)
Sunday (Ex. 30-32)

It’s Thursday already! Thank you for all the great emails and comments about the Chocolate Truffle Tartlets.  They were so fun to make, and I can’t wait for the next Tuesdays With Dorie recipe!   I started the week blogging a really great soup recipe, Creamy Tomato Basil. And then – Tuesdays With Dorie Chocolate Truffle Tartlets — these beauties speak for themselves!  Surfing around the internet I came across Manu’s Menu and this awesome picture. This traditional Italian sweet: tortelli di Carnevale, are fluffy fried “puffs” coated in sugar.  I can only imagine they are melt-in-your-mouth!
And speaking of awesome pictures how about this one, it is easy on the eyes and has my taste buds aching for a little lemon curd.  Oh my! Thank you Tracey at Tracy’s Culinary Adventures!
Meyer Lemon Shortcakes with Meyer Curd

Okay, enough sugar dreaming for me and now on to something I will actually make for dinner   It seems a bit anti-climatic but I really want to share a great recipe that I made for my family and for a neighbor’s family.  Vegetarian Rice Casserole.  Simple ingredients, simple idea, but when combined this is such a tasty dish whether alongside meat, chicken or fish!  I started out with brown rice, well cooked in some vegetable broth — or  chicken broth works well too.

Then broccoli was lightly steamed and added to some mushrooms.  I used canned mushrooms but you can use either fresh or canned.
Adding chunky pieces of Velveta cheese is fast and easy.

After a little mixing, a little bit of baking and this delicious side dish is ready to grace your table!  Bon Appetite’!

Many Blessings and Happy Cooking!

Vegetable Rice Casserole

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Serves	8-12
Prep time	45 minutes
Cook time	45 minutes
Total time	1 hours, 30 minutes

Creamy, cheesy, tasty, vegetarian broccoli and mushroom casserole. Delicious on all counts!

Ingredients

• 2 cups Brown Rice
• 2 cups Chopped Broccoli
• 8 oz Mushrooms (canned or fresh)
• 1 medium White onion, chopped
• 2 tablespoons Butter
• 2 cups Velveta Cheese, diced
• 1 can Cream of Mushroom Soup
• 1 cup Milk (whole, 2% or 1%)
• Salt and Pepper To Taste
• 1 teaspoon Parlsey, Dried

Optional

• 1 cup Shredded Cheddar Jack Cheese

Directions

1	Cook 2 cups brown rice in 4 cups of water, along with chopped onions, seasoned with parsley, salt and pepper. Cook approximately 30 minutes until water is absorbed and rice is soft and tender.
2	Microwave chopped broccoli and mushrooms a few minutes until tender. Add in Velveta cheese and stir as it melts. (add in Pepper Jack if you choose to spice this up!)
3	Into the broccoli cheese mixture add the cooked rice, cream of mushroom soup, and milk.
4	Pour into at least a 2 quart baking dish. Preheat oven to 350 degrees. Bake until lightly brown and bubbly, about 45 mintues.

Note

(1) Wonderful with various kinds of cheese.  Use your personal preference.

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